This is fairly easy, delicious, and impressive. To keep the eggs benedict warm, place a jelly roll pan or platter in the oven and heat to 200F. When you get to step 7, turn the oven off so you won't overcook the elements warming on the platter.
Prepare for poaching. Fill a large 12-inch skillet with one inch of water and add 1 tablespoon white vinegar. Cover with a lid and bring the water to a boil. Crack 4 eggs into separate small bowls or ramekins. Set aside.
Make the Hollandaise. Melt ½ cup butter in a small saucepan on low. Heat until melted, hot and foamy. Transfer to a measuring cup. Set pan aside.
Place the egg yolks, 1 tablespoon lemon juice, and salt in a blender and blend on high speed until combined, about 5 seconds.
Remove the insert in the blender lid while still blending, and immediately start pouring the hot melted butter in a thin stream of droplets. (You may need to protect yourself with a towel in case of spatter.)
By the time two thirds of the butter has gone in, the sauce will be a thick cream, but continue to stream all the butter into the blender until incorporated. Sample the sauce, and blend in more seasonings and/or lemon juice to taste.
Transfer the sauce into the pan you used to melt the butter. Press a piece of plastic wrap directly onto the surface of the sauce, pop on the lid, and set aside.
Toast the English muffins. Spread a little butter on each and place on a platter or jelly roll pan warmed in the oven. Keep warm in the oven.
Cook the bacon. Place 4 slices of the bacon in a large skillet over medium-high heat. If using regular bacon, cut the slices in half and cook eight pieces at a time. Cook, flipping once, until the bacon is warmed through and crisp, about 2 minutes per side. Drain on paper towels. Repeat with remaining bacon.Place one slice of Canadian bacon or two half pieces of regular bacon on each buttered English muffin half. Return the pan or platter to the warmed oven. Place four dinner plates in the oven (which you remembered to turn off) to warm.
Poach the eggs. When the water is boiling, remove the lid and reduce the heat to a low simmer — just a few bubbles should be rising to the surface. Holding the ramekin just over the water, gently slide each of the 4 eggs in one at a time. Put the first egg at the 12 o'clock position of the pan, the next at three, then six and nine. Cook until the white is set but the yolk still jiggles when you lift up the egg with a slotted spoon, 4 to 6 minutes.While eggs are cooking, crack the remaining 4 eggs into the now-empty bowls.
Remove each egg starting at the 12 o'clock position with a slotted spoon and place in a saucepan of warm water. Repeat the poaching process.
Putting it together. Remove the platter of muffin halves and bacon from the oven. Carefully remove one egg from the poaching pan with a spider or slotted spoon and blot excess water from the spoon with a paper towel. Place 1 poached egg on top of the muffin with bacon. Repeat the process with all of the eggs. If the hollandaise has thickened, thin it out by whisking in 1 to 2 teaspoons hot water. Spoon some hollandaise on the eggs and top with a sprinkling of chives. Pour the remaining Hollandaise in a bowl or gravy boat.
Serve the Eggs Benedict family-style on the warmed platter or transfer to warmed plates. Serve with the extra Hollandaise sauce.